2015-06-17Selections73721011Selections162015-06-17B113: Husets Ale 2Erik BorgAnnette, Henning, Irene2015-05-302015-06-07/Brew Log/3990.03168363719.52106090027002700002015-05-24Eriks ny udstyr 108 l3956.2178557917.123168010.12000000.0000000014945.610458090.00000007.00000001507.207417433.81382784.00000000.00000003990.0316836270.51062260.000000080.0000000100.00000002015-05-24American Pale AleAmerican AleBJCP 200811001.04500001.06000001.01000001.015000030.000000045.00000002.30000002.80000005.000000014.00000004.50000006.2000000Refreshing and hoppy, yet with sufficient supporting malt. An American adaptation of English pale ale, reflecting indigenous ingredients (hops, malt, yeast, and water). Often lighter in color, cleaner in fermentation by-products, and having less caramel flavors than English counterparts. There is some overlap in color between American pale ale and American amber ale. The American pale ale will generally be cleaner, have a less caramelly malt profile, less body, and often more finishing hops.Aroma: Usually moderate to strong hop aroma from dry hopping or late kettle additions of American hop varieties. A citrusy hop character is very common, but not required. Low to moderate maltiness supports the hop presentation, and may optionally show small amounts of specialty malt character (bready, toasty, biscuity). Fruity esters vary from moderate to none. No diacetyl. Dry hopping (if used) may add grassy notes, although this character should not be excessive.
Appearance: Pale golden to deep amber. Moderately large white to off-white head with good retention. Generally quite clear, although dry-hopped versions may be slightly hazy.
Flavor: Usually a moderate to high hop flavor, often showing a citrusy American hop character (although other hop varieties may be used). Low to moderately high clean malt character supports the hop presentation, and may optionally show small amounts of specialty malt character (bready, toasty, biscuity). The balance is typically towards the late hops and bitterness, but the malt presence can be substantial. Caramel flavors are usually restrained or absent. Fruity esters can be moderate to none. Moderate to high hop bitterness with a medium to dry finish. Hop flavor and bitterness often lingers into the finish. No diacetyl. Dry hopping (if used) may add grassy notes, although this character should not be excessive.
Mouthfeel: Medium-light to medium body. Carbonation moderate to high. Overall smooth finish without astringency often associated with high hopping rates.Pale ale malt, typically American two-row. American hops, often but not always ones with a citrusy character. American ale yeast. Water can vary in sulfate content, but carbonate content should be relatively low. Specialty grains may add character and complexity, but generally make up a relatively small portion of the grist. Grains that add malt flavor and richness, light sweetness, and toasty or bready notes are often used (along with late hops) to differentiate brands.Sierra Nevada Pale Ale, Stone Pale Ale, Great Lakes Burning River Pale Ale, Bear Republic XP Pale Ale, Anderson Valley Poleeko Gold Pale Ale, Deschutes Mirror Pond, Full Sail Pale Ale, Three Floyds X-Tra Pale Ale, Firestone Pale Ale, Left Hand Brewing Jackman's Pale Alehttp://www.bjcp.org2015-05-24Single Infusion, Medium Body811.301264059.0000000212.0000000161.60000005.4000000170.60000000100.00000000010.0000000640.00000000Simple single infusion mash for use with most modern well modified grains (about 95% of the time).2015-05-26steps74321171491steps162015-05-24Mash In02333.1541200150.800000045.00000000.00000000.00000000.12000003956.2178557161.60000000.00000000.000000059.00000000.0000000811.3012640162.42799250.0000000103956.2178557917.12316800.12000002015-05-24Malt000.000000016.00000003.000000075.00000000.00000000.0000000001.50000004.0000000120.000000011.70000000.000000000100.000000060.00000001.50000002015-05-24Keg45.00000001Forced Carbonation100.0000000Keg with forced carbonation which is the method used by most home brewers with kegs2015-05-24Ale, Two Stage68.000000068.000000067.000000067.000000065.000000035.600000065.000000035.6000000114.00000000.00000007.000000030.000000002015-05-26Ingredients74051171829Ingredients162015-05-24Pale Ale Malt (Castle Malting)BelgienCastle Malting013202.8762944776.02729604.314720881.00000000.000000095.6521739011.80000004.500000076.000000011.50000000.000000001100.000000090.00000000.15422132015-05-26Caramunich I (Weyermann)GermanyWeyermann01881.849200035.273968045.685279277.90000000.00000004.3478261020.00000005.50000000.00000000.00000000.00000000010.0000000German crystal malt. Adds maltiness, flavor, color and aroma. 90.00000000.30844262015-05-24PerleGermany029.30000004.75000009.194096717.63698102.857190615.000000090.00000000.0000000Used for: General purpose bittering for US and German ales, lagers
Aroma: Slightly spicy, pleasant aroma, minty
Substitutes: Chinook, Galena, Northern Brewer
Examples: Sierra Nevada Pale Ale, Pale Bock17.12255043015.66990461970-02-04CascadeU.S.227.20000006.000000034.0522137167.551319310.582188650.000000045.00000000.0000000A hops with Northern Brewers Heritage
Used for: American ales and lagers
Aroma: Strong spicy, floral, grapefruit character
Substitutes: Centennial
Examples: Sierra Nevada Pale Ale, Anchor Liberty Ale42.13247324017.65437122015-05-24Eurogel1Clarity3990.031683616.00000003381.38278271000.00000000.14000000010.00000001052015-05-26Servomyces Mix4Fermentation3854.7763722124.0000000845.3456957125.00000000.78000000010.00000001061970-02-04CascadeU.S.227.20000006.000000056.7536896126.280783717.636981050.00000000.00000000.0000000A hops with Northern Brewers Heritage
Used for: American ales and lagers
Aroma: Strong spicy, floral, grapefruit character
Substitutes: Centennial
Examples: Sierra Nevada Pale Ale, Anchor Liberty Ale0.00000007417.65437122015-05-26Flaskegas (kun for omkostningsberegning)4Opvarmning3854.776372249.00000001690.6913913177.200000018.0000000000.00000001082015-06-17US West Coast Yeast (71 g)Mangrove Jack'sM440120.00000001.03508777.000000048.0400000912015-05-302015-03-151425.000000070.000000076.000000059.000000074.000000000052015-02-15American ales, high alcohol beersWith the craft beer movement being lead by the USA, there has been a demand for a yeast strain which emphasizes the expressive flavors of the unique ingredients used.
U.S. West Coast Yeast is a high attenuating, top-fermenting strain that ferments with almost completely neutral attributes across a wide range of wort strengths and temperature ranges. It produces a moderately high acidity which allows the tangy citrus hop aromas to really punch through, while also enhancing toasted and dark malt characters. If you plan to use a lot of expensive flavourful hops as the prominent feature of your beer, use this yeast.12001.04900001.00800001.01100001.01100004936.81886271.0430000Remove from inventory foretaget30.00000002.60000005.20000006.00000001.010000030155.000000001.00000000.000000003854.77637224283.535709078.000000020.000000010.00000001.050000011